Beef and Pumpkin Stew

Delicious and nutritious!

This stew yields a naturally thick and delicious gravy without the need for artificial enhancers!

Bon appetit!

Ingredients

• 1 lb beef - cut into 2 inch cubes

• flour - enough to sprinkle over the beef

• 1 tbsp paprika

• salt and pepper to taste

• 1 large onion

• olive oil - approx. 2 tbsps or to taste

• pumpkin - cut into 2 inch cubes

• 1 swede aka rutabaga -cut into 2 inch cubes

• 1 tsp thyme

• beef bouillon sachets x 2 or 2 tsps powdered bouillon

Method

1. sprinkle flour, paprika and salt and pepper to taste over the beef chunks. Stir it up with your hands or spoons to thoroughly coat the meat. Leave this to marinade whilst preparing the vegetables and gravy or in the fridge, covered. the flour coating is what will thicken the gravy to start.

2. add oil to your pan and heat on low whilst you prepare the onion.

3. finely dice the onion (5mm cubes are ideal) or pass through a processor, if you have one. add to your warmed oil, stir to coat in the oil and leave to brown. as with a curry, you need the onions to cook for a long time (at least 30 minutes) to become rich, caramelized and soft to yield a dark, rich and sweet gravy.

4. peel and cube the swede/rutabaga and pumpkin into 1-inch cubes. The pumpkin will 'melt' and form that lovely rich gravy. The swede/rutabaga will keep its form and be lusciously tender after hours of cooking.

5. once the vegetables are prepared, your onions may well be done (see step 3), but if not, leave until brown.

6. once onion is browned, remove from pan into a bowl.

7. now, in batches - i.e. so that you have enough meat in your pan to use the heat efficiently but enough space so that you can still see the bottom of the pan - too densely packed in the pan will steam your meat: you want it to brown.

8. once all your meat is browned, add browned meat back in, plus all your vegetables, including the onion.

9. cover with 600ml of water, plus bouillon, thyme, and approximately 1 tsp each of salt and pepper.

10. bring to a simmer and reduce to lowest heat. place lid on pan and leave for 3 hours.

N.B. as with all stews, curries, chilies etc., they are best eaten the following day.

If you are doing this, reheat on low for approximately 30 minutes.

Bon appetit!